Moo Goo Gai Pan

Why You’ll Love This Recipe Moo Goo Gai Pan is a light, healthy, and flavorful stir-fry that comes together in …

1 lb boneless, skinless chicken breasts or thighs, thinly sliced 2 tablespoons vegetable oil (or sesame oil) 1 onion, thinly sliced 2 cloves garlic, minced 1 cup mushrooms, sliced (shiitake or white button mushrooms work well) 1 cup snow peas, trimmed 1 red bell pepper, sliced 1/2 cup baby corn, chopped (optional) 1 tablespoon fresh ginger, grated 1/4 cup low-sodium soy sauce or tamari (for gluten-free option) 2 tablespoons chicken broth 1 tablespoon oyster sauce (optional, or substitute with extra soy sauce) 1 tablespoon cornstarch (for thickening) 2 tablespoons water Salt and pepper to taste 2 green onions, sliced (for garnish)

In a small bowl, whisk together the soy sauce (or tamari), chicken broth, oyster sauce (if using), cornstarch, and water. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add a bit more oil if necessary and sauté the onion and garlic for 2-3 minutes until fragrant and softened.
Add the mushrooms, snow peas, bell pepper, and baby corn to the skillet. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp.
Add the grated ginger and cook for another minute until fragrant.
Return the cooked chicken to the skillet. Pour in the prepared sauce and toss everything to coat evenly. Let the sauce simmer for 2-3 minutes until it thickens.
Season with salt and pepper to taste, and garnish with sliced green onions before serving.